I threw a pretty quick meal together tonight in about 30 minutes. I made baked, breaded chicken and roasted asparagus. I also made a garlic, mushroom, and sundried tomato spinach.
Want to try your hand at one of these dishes? Here are the recipes:
Baked & Breaded Chicken
- Preheat the oven to 375 degrees F.
- Rinse four, thin-sliced chicken cutlets and place them on a paper towel.
- Place about one cup of italian-seasoned bread crumbs on a regular dinner plate (or a shallow baking dish if you prefer).
- Coat the bottom of a glass baking dish (usually 9×13) with non-stick spray.
- I like to create an assembly line with the chicken on the left, the breadcrumb plate in the middle, and the baking dish on the right. One at a time, flip each piece of chicken in the breadcrumbs until evenly coated. Place in the baking dish without any pieces overlapping.
- Bake the chicken for about 10 minutes on each side.
- To speed up the process, turn the oven onto ‘Broil’ and cook each side of the chicken for another 5 minutes each (or until browned and cooked through).
- Preheat your oven to 375 degrees (or just use the same oven when cooking the chicken above).
- Cut the ends (approximately 1 inch) off of your asparagus and lay them out in a single layer on a cookie sheet.
- Drizzle a small amount of olive oil on top (maybe 2 tbsps) and coat with a bit of fresh cracked pepper.
- Flip every 5 minutes and cook until tender.
Garlic, Mushroom, and Sundried Tomato Spinach
- 1 tbsp olive oil
- 1 bag of fresh spinach
- 1/2 cup of dried sundried tomatoes (not packed in oil)
- 1 container of sliced mushrooms
- 1/2 tsp minced garlic
- 1/2 tsp beau monde seasoning (Can be hard to find, but a great staple for your pantry. I use it a lot.)
- Coat a pan with your olive oil and heat over medium heat.
- Add your mushrooms and cook until tender and slightly browned.
- While the mushrooms are cooking, cut up your sundried tomatoes into small pieces.
- Add your garlic and sundried tomatoes to the pan. Cook for 2-3 minutes.
- Add the spinach and beau monde seasoning, then cover the pan so that the spinach will begin to wilt. Stir every 3-4 minutes so the spinach will cook evenly. Once all of the spinach has wilted, it’s ready to serve.
This spinach would also work really well as a stuffing inside chicken or pork.